Ingredients

The following ingredients have 10 Servings
  • 7 cups blueberries (about 2 lbs)
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons arrowroot flour (or tapioca)
  • 1/4 cup maple sugar or coconut sugar
  • 1 1/2 cups blanched almond flour
  • 1/2 cup arrowroot flour (or tapioca)
  • 1 1/2 tsp aluminum free baking powder
  • 1/4 tsp fine grain sea salt
  • 1/4 cup organic coconut sugar (or maple sugar)
  • 1/4 cup + 2 Tablespoons organic coconut oil (refined, solid)
  • 1/3 cup unsweetened almond milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (or use 1 teaspoon vanilla, if preferred)

Instruction

  • Preheat your oven to 375° F and lightly grease a 9 x 13” baking dish (or similar sized baking dish) with coconut oil.
  • In a large bowl bowl, combine the blueberries, lemon juice, arrowroot or tapioca and sugar and stir to coat the blueberries. Transfer to the prepared baking dish and set aside.
  • In a separate bowl, combine the almond flour, arrowroot or tapioca, baking powder, salt and sugar. Using a fork or pastry blender, cut the solid coconut oil into the the mixture until crumbly. Stir in the almond milk and vanilla + almond extract (if using) until a dough forms.
  • Scoop the dough in about 1/4 cup amounts, flatten with your hands and place all over the strawberry layer. Bake in the preheated oven for 35 minutes or until the blueberries are bubbly and topping is golden brown.
  • Allow to cool for at least 15 minutes in the dish, and serve warm or at room temperature, topped with coconut vanilla ice cream if desired. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!